Garlic Herb Chicken Alfredo

1.Cut the chicken breasts into bite-sized pieces. Season with salt and pepper.

2.Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

3.While the chicken is cooking, bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.

4.In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

5.Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce begins to thicken slightly.

6.Reduce heat to low. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Stir in the chopped parsley, chives, and dried Italian seasoning.

7.Add the cooked chicken back into the skillet with the sauce. Stir to combine.

8.Add the drained fettuccine to the skillet with the chicken and sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until desired consistency is reached.

9.Season with salt and black pepper to taste.

10.Serve immediately, garnished with extra Parmesan cheese and fresh herbs if desired.